Mexican Lasagna
Mexican Lasagna
Directions
- Preheat oven to 350 degrees fahrenheit. Spray a 9x13 casserole dish with a non-stick cooking spray and set aside.
- Heat oil in large skillet over medium-high heat. Add BURKE® Mexican-Style Beef Crumbles, onion and red pepper; season with chili powder and cumin (if desired). Cook until warm.
- Add enchilada sauce and black beans and heat through – 2-3 minutes.
- Build lasagna in layers of meat/bean mixture, then tortillas, then cheese. Repeat meat, tortillas, cheese again. Sprinkle Cotija cheese on top.
- Bake for 12-15 minutes, or until golden brown. Let cool before serving.
- Garnish with jalapeños, cilantro and avocado crema as desired.
Ingredients
- 1 lb. BURKE® Mexican-Style Beef Crumbles
- 1 tbsp oil, olive
- 1 onion, chopped
- 1 Red pepper, chopped
- 1 tbsp chili powder, (if desired)
- 1 tsp cumin, (if desired)
- 1 can enchilada sauce
- 1 can beans, black, rinsed and drained
- 1 package Corn Tortillas, cut in half for layering
- 2 cups Mexican blend cheese, shredded
- cheese, cotija, as needed
- jalapeño(s), as needed
- cilantro, fresh, as needed
- avocado crema, as needed